Ingredients
3 to 4 pounds medium pickling cucumbers, unpeeled, finely chopped ( (6 to 8 cups)
2 cups finely chopped onions (2 to 3 medium)
3 tablespoons pickling salt
2 to 3 cups of ice cold water
1 1/2 to 3 cups granulated sugar (depending on how sweet you like your relish)
2 cups cider vinegar at 5% acidity
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
Instructions
1. In a large bowl, layer the cucumbers, onions, and salt. Add enough cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
2. Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
3. IN a 6 to 8 quart stainless steal pot, combine the sugar, vinegar, mustard seeds, celery seeds. Bring the mixture to a boil over medium high heat, stirring constantly until the sugar is completely dissolved. About 5 minutes.
4. Add the drained vegetable to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently for 10 minutes. Remove from the pot from the hear. The mixture may look watery but that is okay. Ladle the relish into hot pint jars, leaving 1/2 inch headspace. Remove air bubbles. I also use half pint jars so I have smaller jars when opened. Wipe the jar rims and threads with a clean, dampt paper towel. Apply hot lids and screw bands.
5. If you are simply stashing the relish in fridge, refrigerate the jars of relish for up to a few weeks.
If you are properly canning the pickle relish, process 8 ounce jars in a water bath canner according to recommended directions and time. 10 minutes for pints and 15 minutes for quarts. 10 minutes for half pint jars. Remove from water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store in a cool, dry, dark place for up to one year.
2023 – made in half pint jars
